Combine sauerkraut with its liquid, butter, and caraway seeds in a large saucepan.

Bring the mixture to a slight bubble over medium heat, then reduce to a simmer.

Peel and grate the potato and onion.

Place the grated potato and onion on top of the sauerkraut, pressing lightly into the kraut without stirring.

Cover the saucepan and simmer until the potato is cooked, adding small amounts of water as needed to prevent sticking.

Once the potato is cooked, combine the pan contents by stirring.

Stir in the applesauce, mix well, and taste.

Add more applesauce to adjust the sweetness level to your preference.

Incorporate meat drippings or a dissolved chicken bouillon cube for added flavor.

Ensure the bouillon cube is completely dissolved and mixed into the sauerkraut.

Serve the sauerkraut warm.